Foodie Friday Southwest Style Mole’ Chili Recipe
Chili is good any time of the year, and a bean-less, all-meat chili with a mysterious background flavor is sure to please.
Southwest Style Mole´ Chili (prep. time: 40 minutes stove top, up to 8 hours in a slow cooker. Serves 12) *Gluten-free, dairy-free
½ yellow onion, diced
½ green bell pepper, diced
2 dried red peppers sliced into thin rings
¼ tsp cayenne pepper powder
2 Tb. chili powder
1 can crushed tomato
1 clove garlic, diced
1 ½ lb. stew beef, cut into smaller, bite-sized pieces
¼ C. grated dark chocolate ( Mexican chocolate would be great, but the darkest solid chocolate you can find will substitute)
Stir all ingredients together in a large stock pot and simmer on the stove for 40 minutes to an hour until the peppers, onion and beef are tender. Longer and lower heat makes a better chili. In a crock pot, cook on high 4 hours, low 6-8).
Serve with warm tortillas, shredded cheese, avocado, corn chips, etc.
(Mole´ is popular in Mexican cooking and utilizes a very dark chocolate. If Mexican chocolate is not available, substitute with the darkest chocolate you can find, 80% cocoa or higher. You want the chocolate essence and not so much a recognizable flavor of chocolate.)